4 honeycrisp apples, sliced or spiralized (about 1 lb.)
4 cups flat-leaf parsley leaves
1/2 cup crumbled Manchego cheese
1/2 cup roughly chopped Marcona almonds
3 to 4 Tbs. Champagne vinaigrette
For the Champagne vinaigrette:
(Makes 3/4 cup)
1 garlic clove, finely chopped
2 Tbs. Dijon mustard
1/4 cup Champagne vinegar
2 Tbs. fresh lemon juice
2 Tbs. local honey
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
To make the vinaigrette, whisk all of the ingredients together. Tightly sealed, the dressing will keep for four days in the refrigerator. When ready to use, whisk the dressing to re-emulsify.
Combine the apple slices/spirals and parsley in a bowl. Toss with the dressing. Divide the salad among four plates, top each with cheese and almonds, and serve immediately.
Restaurateur Karalee Nielsen Fallert whips up a mid-morning spread of savory baked eggs with mushrooms, honeycrisp apple salad, and tangy Aperol spritzers
